Fall Tortellini Soup

Serves 1
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Directions

  1. 1Start by cutting up carrots, celery, and dicing an onion.
  2. 2Heat up some olive oil in a large pot.
  3. 3Add onion and sauté for a minute before adding Italian sausage.
  4. 4Cook the sausage for a minute, then add Italian seasoning, salt, ground black pepper, and fennel seed. Continue to cook until almost browned.
  5. 5Add carrots and celery. Sauté about 5 minutes, until the vegetables begin to soften.
  6. 6Stir in tomato paste. Cook for another 5 minutes, until fragrant.
  7. 7Sprinkle in the flour and stir for 1 minute.
  8. 8Gradually pour in the beef broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
  9. 9Stir in heavy cream, tortellini, and spinach.
  10. 10Simmer until the tortellini is tender, about 2-3 minutes.
  11. 11Finish with grated Parmesan cheese and stir until melted.
  12. 12Serve hot with extra cheese on top.

Ingredients

  • 1 lb mild Italian sausage
  • 1 yellow onion
  • 3 carrots
  • 3 stalks celery
  • 0.5 tsp ground black pepper
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp fennel seed, lightly crushed
  • 6 oz tomato paste
  • 0.5 cup all-purpose flour
  • 7 cups beef broth
  • 20 oz cheese tortellini
  • 2 cups heavy cream, half-and-half, or coconut cream
  • 2 cups fresh spinach
  • 0.5 cup grated Parmesan
  • olive oil

Equipment

large stockpotknifecutting boardwooden spoonmeasuring cupsmeasuring spoons

Tips

  • The soup tastes even better the next day.
  • When sprinkling in flour, stir well to prevent burning.